Jalapeno Popper Stuffed Mushrooms are a perfect game day appetizer. A cream cheese mixture is combined with chopped jalapeno peppers and stuffed in mushroom caps. Gluten free, low carb keto, and vegetarian. #gameday #jalapenopoppers #stuffedmushrooms
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: Appetizer, Snack
Cuisine: American
Keyword: Game Day, Gluten Free, Keto/Low Carb, Vegetarian
Servings: 18mushrooms
Calories: 34kcal
Ingredients
18mushrooms(crimini or white button) (approximately 1.5-2 inches wide)
Prepare the mushrooms by wiping off the caps and removing all of the stems.
Remove the stem, ribs, and seeds from the jalapeno and finely dice.
Make the cheese filling by mixing together the diced jalapenos, cream cheese, Monterey Jack cheese, garlic powder, and salt. Adjust to taste as desired.
Line the mushrooms up in a baking dish, cap side down. Scoop approximately 1 Tablespoon of the cheese mixture into each mushroom (more or less depending on size of mushroom and the hole). Make a mound of the mixture above the hole as it will not all fit inside.
Repeat with all of the mushroom caps. Drizzle with a little olive oil and sprinkle the tops with additional Parmesan cheese or Monterey Jack if desired. (The extra cheese is great for getting a little crispy cheese crust on top).
Bake the mushrooms for 10-15 minutes until the mushrooms are tender. Bake longer if you want softer mushrooms, however they will become more difficult to eat by hand. If desired, top each mushroom with a thin slice of jalapeno for garnish. Serve immediately.
Notes
Jalapeno heat varies with the pepper, so taste the pepper to know how hot it is. Use just 1 for a lower heat level. If you like heat, you can leave in the ribs and seeds.If you want your mushrooms browned on top but it is not happening, pop them under the broiler in the oven for just a minute or two. Make sure they are NOT on a silicone baking mat if you do this as it will blister and burn. Just put them on a metal pan or in a baking dish.